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Peach Jam
From Putting Food By (Canada, UK), by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan.


4 pounds peach pulp
2 pounds sugar
1 cup peach juice


Remove peach skins, then put fruit through a food chopper. Weigh, add the peach juice, bring slowly to a boil, add sugar, and over high heat stir gently but continuously to keep from scorching. When the jam tears off the spoon, remove from heat and let stand 3 to 5 minutes, again stirring gently to dissolve froth and foam.

Pour into hot jars, leaving 1/4 inch headroom; simmer at 180F (82C) in a hot-water bath for 15 minutes. Remove jars; let cool upright and naturally.

For spiced jam: to this rule add a spice bag containing 3 inches of cinnamon stick, broken; 1 tsp whole allspice; 2 tsp whole cloves; and 1 tsp of minced fresh gingerroot. Remove the spice bag before filling jars.

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